The Best Louisiana Style Red Beans & Rice
The Best Louisiana Style Red Beans & Rice
Ingredients
For the Red Beans
- 14 ounces andouille sausage
- 1 pound dry red beans, or 3 cans (15 ounces each), drained
- 2 tablespoons butter
- 1 yellow onion, large
- 2 celery ribs
- 1 red bell pepper, small
- 1 green bell pepper, small
- 8 cloves garlic
- 7 cups chicken broth, or 2 (32 ounce) bottles
- 3 bay leaves
- 1 smoked turkey leg, optional
For the Seasoning
- 1 pinch salt
- 3 tablespoons flour
- 2 teaspoons dried oregano
- 2 teaspoons chicken bouillon, optional
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon coarse black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 pinch red chili flakes
For the Rice
- 2 cups long-grain white rice
- 4 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter, optional
For the Garnish
- 1 parsley, fresh, as needed
- 1 green onions, fresh, as needed
Instructions
- 1
Slice the 14 ounces of andouille sausage into rounds.
⏱️ 5 min
- 2
In a large pot or Dutch oven, sauté the sliced andouille sausage over medium heat to render some of its fat.
⏱️ 8 min
- 3
Remove the cooked sausage from the pot, leaving the rendered fat behind. Set the sausage aside.
⏱️ 2 min
- 4
Add 2 tablespoons of butter to the pot with the sausage fat. Allow it to melt.
⏱️ 2 min
- 5
Finely chop the large yellow onion, 2 celery ribs, small red bell pepper, and small green bell pepper (this is often referred to as the 'Holy Trinity'). Add them to the pot and sauté until they are translucent and softened.
⏱️ 10 min
- 6
Mince the 8 cloves of garlic. Add the minced garlic to the pot and cook briefly until fragrant, about 1 minute.
⏱️ 2 min
- 7
Add 3 tablespoons of flour to the pot and stir continuously to create a roux. Cook the roux for 2 minutes, ensuring it doesn't burn.
⏱️ 3 min
- 8
Add the seasoning mixture: a pinch of salt, 2 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon ground cayenne pepper, 1 teaspoon coarse black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, a pinch of red chili flakes, and 2 teaspoons chicken bouillon (if using). Stir well to combine with the roux.
⏱️ 2 min
- 9
Gradually pour in 7 to 8 cups of chicken broth, stirring constantly to prevent lumps.
⏱️ 3 min
- 10
Add the 3 bay leaves to the pot.
⏱️ 1 min
- 11
Add the 1 pound of dry red beans (or 3 cans of drained red beans) to the pot.
⏱️ 1 min
- 12
If using, add the smoked turkey leg to the pot.
⏱️ 1 min
- 13
Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot.
⏱️ 10 min
- 14
Let the red beans simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The beans should be tender.
⏱️ 90 min
- 15
After simmering, remove the bay leaves and smoked turkey leg (if used). Mash some of the beans against the side of the pot with a spoon or potato masher to thicken the red beans to your desired consistency. Stir in the reserved cooked andouille sausage.
⏱️ 5 min
- 16
While the red beans are simmering, prepare the rice. In a separate medium pot, combine 2 cups long-grain white rice, 4 cups water, 1/2 teaspoon salt, and 1 tablespoon butter (if using).
⏱️ 2 min
- 17
Bring the rice mixture to a boil over high heat. Once boiling, cover the pot tightly, reduce the heat to low, and simmer for 20 minutes.
⏱️ 20 min
- 18
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.
⏱️ 5 min
- 19
Serve the Louisiana Style Red Beans & Rice hot, accompanied by the fluffed white rice. Garnish with fresh chopped parsley and green onions as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Louisiana Style Red Beans & Rice
For the Red Beans
- 14 ounces andouille sausage
- 1 pound dry red beans, or 3 cans (15 ounces each), drained
- 2 tablespoons butter
- 1 yellow onion, large
- 2 celery ribs
- 1 red bell pepper, small
- 1 green bell pepper, small
- 8 cloves garlic
- 7 cups chicken broth, or 2 (32 ounce) bottles
- 3 bay leaves
- 1 smoked turkey leg, optional
For the Seasoning
- 1 pinch salt
- 3 tablespoons flour
- 2 teaspoons dried oregano
- 2 teaspoons chicken bouillon, optional
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon coarse black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 pinch red chili flakes
For the Rice
- 2 cups long-grain white rice
- 4 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter, optional
For the Garnish
- 1 parsley, fresh, as needed
- 1 green onions, fresh, as needed
Instructions
- 1
Slice the 14 ounces of andouille sausage into rounds.
⏱️ 5 min - 2
In a large pot or Dutch oven, sauté the sliced andouille sausage over medium heat to render some of its fat.
⏱️ 8 min - 3
Remove the cooked sausage from the pot, leaving the rendered fat behind. Set the sausage aside.
⏱️ 2 min - 4
Add 2 tablespoons of butter to the pot with the sausage fat. Allow it to melt.
⏱️ 2 min - 5
Finely chop the large yellow onion, 2 celery ribs, small red bell pepper, and small green bell pepper (this is often referred to as the 'Holy Trinity'). Add them to the pot and sauté until they are translucent and softened.
⏱️ 10 min - 6
Mince the 8 cloves of garlic. Add the minced garlic to the pot and cook briefly until fragrant, about 1 minute.
⏱️ 2 min - 7
Add 3 tablespoons of flour to the pot and stir continuously to create a roux. Cook the roux for 2 minutes, ensuring it doesn't burn.
⏱️ 3 min - 8
Add the seasoning mixture: a pinch of salt, 2 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon ground cayenne pepper, 1 teaspoon coarse black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, a pinch of red chili flakes, and 2 teaspoons chicken bouillon (if using). Stir well to combine with the roux.
⏱️ 2 min - 9
Gradually pour in 7 to 8 cups of chicken broth, stirring constantly to prevent lumps.
⏱️ 3 min - 10
Add the 3 bay leaves to the pot.
⏱️ 1 min - 11
Add the 1 pound of dry red beans (or 3 cans of drained red beans) to the pot.
⏱️ 1 min - 12
If using, add the smoked turkey leg to the pot.
⏱️ 1 min - 13
Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot.
⏱️ 10 min - 14
Let the red beans simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The beans should be tender.
⏱️ 90 min - 15
After simmering, remove the bay leaves and smoked turkey leg (if used). Mash some of the beans against the side of the pot with a spoon or potato masher to thicken the red beans to your desired consistency. Stir in the reserved cooked andouille sausage.
⏱️ 5 min - 16
While the red beans are simmering, prepare the rice. In a separate medium pot, combine 2 cups long-grain white rice, 4 cups water, 1/2 teaspoon salt, and 1 tablespoon butter (if using).
⏱️ 2 min - 17
Bring the rice mixture to a boil over high heat. Once boiling, cover the pot tightly, reduce the heat to low, and simmer for 20 minutes.
⏱️ 20 min - 18
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.
⏱️ 5 min - 19
Serve the Louisiana Style Red Beans & Rice hot, accompanied by the fluffed white rice. Garnish with fresh chopped parsley and green onions as desired.
⏱️ 2 min